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Acrylamide in potato products
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Occurrence of volatile organic compounds in foods from the Belgian market and dietary exposure assessment
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Acrylamide formation in fried potato products: present and future, a critical review on mitigation strategies
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A two-year investigation towards an effective quality control of incoming potatoes as an acrylamide mitigation strategy in french fries
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- Journal Article
- A1
- open access
Assessment of human exposure to benzene through foods from the Belgian market